Text 4631, 123 rader
Skriven 2013-09-14 12:20:00 av Dave Drum (70401.cooking)
   Kommentar till text 4587 av Ruth Haffly (1:396/45.28)
Ärende: Eat Here - Get Gas
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Nope, I was told. They score sandwiches from the deli in County Market
 DD> which is pretty much across the street. So, I had a half-sandwich of
 DD> pretty decent cold turkey, lettuce, mayo and tomato. A 4 oz cup of
 DD> fruit that was marked "Product of Thailand" and a couple glasses of
 DD> unsweetened iced tea. I was out of there by noon o'clock. The

 RH> I'd have rather had that than the blackened fish mush they brought me.
 RH> There was a 5:33 time stamp on the slip; I don't know if that's when it
 RH> was ordered or prepared but it was given to me a good hour or so later.
 RH> Everything had reached thermal equalibrium.

 DD> It was pretty good. But, turkey sarnies travel pretty well. I think
 DD> they stocked the fruit cups in an ice box at the facility.

 RH> I don't know how far the kitchen was from the area where I was but it
 RH> was far enough that both hot and cold things were on the warm side.
 RH> When Steve was in Duke Raleigh for his back surgery, he was pretty sure
 RH> his was the furthest room from the kitchen too.

Both the major hospitals here have started treating food service much as a
decent hotel treats room service. One can order a meal from a menu in the
appropriate time window and it is prepared and delivered promptly to your
bedside. Snacks (sandwiches, etc.) are available most hours. Tea, soda and
coffee by arrangement with the floor staff. Even I scream and frozen treats.
 
     8<--- CUT --->8

 DD> They told me that they wanted to get the dye out of my system ASAP as
 DD> it was mildly toxic. That was A: the reason for the instruction on
 DD> liquids and B: my clew that it was likely the cause of the big
 DD> itchy-scratchy.

 RH> Interesting, nothing was mentioned to me about that. Maybe they figured
 RH> the dye would clear faster with me. I noticed earlier--it's been 2
 RH> weeks since my procedure but I'v e still got bruises from some of the
 RH> needle insertion sites.

The small red scab over the spot where they installed the IV port has
disappeared already. But, the spot where the fleabiteimist (Phlebotomist) drew
blood several days pre-procedure still shows bruising - and she used a much
finer needle than was used for the IV port -- go figger.
 
 DD>  Categories: Potatoes, Vegetables, Herbs, Cheese, Chilies
 DD>       Yield: 4 servings

 RH> Looks good. We don't eat many mashed potatoes but I'd consider doing a
 RH> varient on this.

 DD> How would you vary the recipe? It looks good to me as-is. But, I'm
 DD> always looking for ideas.

 RH> I'd not use the rosemary, maybe put a bit of onion and/or cumin in,
 RH> instead. Maybe instead of the rosemary I'd add a pinch of Mexican
 RH> oregano.  Also maybe sub out pepper jack or Monterey jack for the
 RH> cheddar. Nothing against cheddar but just to change up the taste. Just
 RH> a few ideas to make it more of a southwest/Mexican flavor.

 DD> OK, fair enough. I like rosemary - so, I'd probably leave it in. If I
 DD> switched from yellow cheese to white it would probably be Emmenthaler
 DD> or maybe some decent provolone. All the other white cheeses commonly
 DD> available are pretty bland. Pepper Jack in a dish that already has
 DD> ground NuMex chilies is sort of "coals to Newcastle".

 RH> Pepper jack was one alternative, just plain Monterey jack would work as
 RH> well. Besides, a mix of peppers gives a nice blend of flavors; we do
 RH> that with the chili we make. Various cheeses could be used, depending
 RH> on what was on hand, the taste you're going for, etc.

I just find most soft white cheeses - other than the two I named - to be very
bland and adding little except bulk to the dish. White hard cheeses (Parmesan,
etc.) are a different story. Most mozzarella is only good for holding the
ingredients on the crust of a pizza AFAIAC.
 
 DD> And I have never, ever, had eggplant presented to me that I actually
 DD> liked very well.

 RH> I like it a lot better than potatoes. Got fed too many spuds as a kid.

Gee, I wonder what that's like. We ate a lot of spuds - raw, baked, boiled,
mashed, fried, in potato salads, as (mashed) potato cakes, kugel and latkes.
Never, ever got tired of them.

There is no reason I can see that eggplant couldn't replace the squash in this
recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Zucchini & Chile Latkes
 Categories: Potatoes, Squash, Chilies
      Yield: 12 Servings
 
      2 lg Russet potatoes; peeled,
           - grated
      1    Anaheim chile; peeled,
           - seeded, fine diced
      2 md Zucchini; grated
    1/2 lg Onion; grated
      2 lg Eggs, beaten
    1/4 c  Matzo meal or all purpose
           - flour
           Salt & pepper
           Schmaltz for frying
 
  Mix all together. Heat about 1/2" oil in a non stick
  skillet over medium high heat. Add the batter in 3 Tb
  dollops, flattening each with a spatula. Cook about 3
  minutes until the first side is brown, then flip and brown
  the other side. Transfer the pancakes to a cookie sheet
  and bake at 350øF/175øC for about 12-15 minutes or until
  cooked through and crisp.
  
  From: Jewish-Food@eskimo.Com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... The will to be stupid is a powerful force but there are always alternatives
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